Creamy, dreamy tomato soup doesn’t have to contain cream. Enjoy this delicious, yet healthy soup without guilt.
Low-fat, low-calorie, and low-carb… it’s figure friendly!
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| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium brown onion diced
- 3 medium garlic cloves minced
- 2- 28 ounce canned whole tomatoes
- 3/4 teaspoon baking soda
- 2 cups chicken stock Substitute vegetable stock for vegan & vegetarian version.
- 3/4 tbsp kosher salt
- 1 bay leaf
Ingredients
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Instructions
- Dice medium onion.
- Heat extra-virgin olive oil to a medium heat in a heavy bottom dutch oven or stock pot. Add diced onion. Sauté onion for 10-15 minutes. Stir occasionally. Sweat; do not brown.
- In a medium bowl, add canned whole tomatoes and break apart with hands or a potato masher. Set aside.
- Mince 3 cloves of garlic. After onion is sautéed and translucent, add garlic. Cook for 30 seconds to 1 minute until fragrant.
- Add tomatoes, baking soda, salt and bay leaf and bring to a gentle boil. Reduce heat to a simmer and cook for 5 minutes.
- Add chicken stock. Increase heat to a gentle boil and then reduce to a simmer. Simmer for 20 minutes.
- With an immersion blender, puree tomato and stock mixture to a smooth consistency. Alternatively, soup can be pureed in a blender in batches. Fill only half-way in blender as hot soup expands.
- Serve immediately. Reheat if necessary prior to serving.
Recipe Notes
Baking soda cuts the tomato acid in this recipe. It is a great alternative to sugar which accomplishes the same thing. Using whole tomatoes vs. diced adds more concentrated tomato flavor to the soup.
Recipe courtesy of www.sisterspicekitchen.com ©2017 Spice Brands, Inc. All rights reserved.
